Taste Of Homes Restaurant Meatloaf Wellington Recipes

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MEAT LOAF WELLINGTON



Meat Loaf Wellington image

My family would rather have this than plain meat loaf. It's a good way to dress up an ordinary dish for company. Many people have asked for the recipe.

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 8 servings.

Number Of Ingredients 7

1 can (10-1/4 ounces) beef gravy, divided
1-1/2 cups cubed day-old bread
1/4 cup chopped onion
1 egg, beaten
1 teaspoon salt
2 pounds ground beef
1 tube (8 ounces) refrigerated crescent rolls

Steps:

  • In a bowl, combine 1/4 cup gravy, bread cubes, onion, egg and salt. Crumble beef over mixture and mix well., Press into a greased 9x5-in. loaf pan. Bake, uncovered, at 375° for 1 hour or until meat is no longer pink and a thermometer reads 160°., Remove loaf from pan; drain on paper towels. Place in a greased 13x9-in. baking pan. Unroll crescent dough; seal seams and perforations. Cover top and sides of meat loaf with dough; trim excess., Bake for 10-15 minutes or until pastry is golden brown. Heat the remaining gravy; serve with meat loaf.

Nutrition Facts : Calories 378 calories, Fat 21g fat (8g saturated fat), Cholesterol 105mg cholesterol, Sodium 823mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 0 fiber), Protein 27g protein.

FLAVORFUL MEAT LOAF WELLINGTON



Flavorful Meat Loaf Wellington image

Take a moist, flavorful meat loaf, wrap in a golden crust, add a tasty sauce...and you've got one impressive entree you'll be proud to serve guests! -KyAna44, TasteofHome.com Community

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 10 servings.

Number Of Ingredients 10

1 large egg, lightly beaten
1/2 cup dry bread crumbs
1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted, divided
1/3 cup finely chopped onion
1/4 cup ketchup
1 garlic clove, minced
1 teaspoon Worcestershire sauce
2 pounds lean ground beef (90% lean)
1 tube (8 ounces) refrigerated crescent rolls
1/3 cup reduced-fat sour cream

Steps:

  • In a large bowl, combine the egg, bread crumbs, 1/2 cup soup, onion, ketchup, garlic and Worcestershire sauce. Crumble beef over mixture and mix well. Shape into a 9x5-in. rectangle and place in a greased 15x10x1-in. baking pan., Bake, uncovered, at 375° for 40 minutes. Unroll crescent dough; seal seams and perforations. Drape dough over meat loaf to cover the top, sides and ends; seal ends. Bake 12-15 minutes longer or until a thermometer reads 160° and crust is golden brown. Let stand for 5 minutes., Meanwhile, in a small microwave-safe bowl, combine sour cream and remaining soup. Cover and microwave on high for 30-40 seconds or until heated through. Serve with meat loaf.

Nutrition Facts : Calories 300 calories, Fat 15g fat (5g saturated fat), Cholesterol 82mg cholesterol, Sodium 582mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 1g fiber), Protein 22g protein.

TASTE OF HOME MEATLOAF WELLINGTON



Taste of Home Meatloaf Wellington image

A different delicious twist on meat loaf that is really easy. Be sure to seal the ends of the meat loaf well or the cheese will be overflowing.

Provided by CookingONTheSide

Categories     Cheese

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 9

1 egg, lightly beaten
1 cup meatless spaghetti sauce, divided
1/2 cup dry breadcrumbs
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 lbs ground beef
2 cups part-skim mozzarella cheese, shredded, divided
1 tablespoon fresh parsley, minced
1 (8 ounce) package refrigerated crescent dinner rolls

Steps:

  • In large bowl, combine the egg, 1/3 cup spaghettie sauce, bread crumbs, salt and pepper.
  • Crumble beef over mixture and mix well.
  • On a piece of heavy duty foil, pat beef mixture into a 12-inch by 8-inch rectangle.
  • Sprinkle 1 cup cheese and parsley to within 1 inch of edges.
  • Roll up jelly-roll style, starting with long sides and peeling foil away while rolling.
  • Seal seam and ends.
  • Place seam side down in a greased 13-inch by 9-inch by 2-inch baking pan.
  • Bake, uncovered at 350 degrees for one hour; drain.
  • Unroll crescent dough; seal seams and perforations. Drape dough over meat loaf to cover the top, sides and ends; seal ends.
  • Bake 15-20 minutes longer or until a meat thermometer reads 160 degrees and crust is golden brown.
  • Let stand for five minutes.
  • Using two large spatulas, carefully transfer meat loaf to a serving platter.
  • Sprinkle with remaining cheese. Serve with remaining spaghetti sauce.

Nutrition Facts : Calories 450.1, Fat 24.6, SaturatedFat 11.4, Cholesterol 134.7, Sodium 765.4, Carbohydrate 21.3, Fiber 1.4, Sugar 2.3, Protein 34

MOZZARELLA MEAT LOAF WELLINGTON



Mozzarella Meat Loaf Wellington image

I took what I liked from a few different recipes and came up with this cheese-stuffed loaf. I make it for neighbors or friends who are sick or need help. It's a pleaser!

Provided by Taste of Home

Categories     Dinner

Time 1h35m

Yield 8 servings.

Number Of Ingredients 9

1 large egg, lightly beaten
1 cup spaghetti sauce, divided
1/4 cup dry bread crumbs
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds ground beef
2 cups shredded part-skim mozzarella cheese, divided
1 tablespoon minced fresh parsley
1 tube (8 ounces) refrigerated crescent rolls

Steps:

  • In a large bowl, combine the egg, 1/3 cup spaghetti sauce, bread crumbs, salt and pepper. Crumble beef over mixture and mix well., On a piece of heavy-duty foil, pat beef mixture into a 12x8-in. rectangle. Sprinkle 1 cup cheese and parsley to within 1 in. of edges. Roll up jelly-roll style, starting with a long side and peeling foil away while rolling. Seal seam and ends. Place seam side down in a greased 13x9-in. baking dish., Bake, uncovered, at 350° for 1 hour; drain. Unroll crescent dough; seal seams and perforations. Drape dough over meat loaf to cover the top, sides and ends; seal ends. Bake for 14-18 minutes or until a thermometer reads 160° and crust is golden brown. Sprinkle with remaining cheese; bake 1 minute longer. Let stand for 5 minutes., Using two large spatulas, carefully transfer meat loaf to a serving platter. Serve with remaining spaghetti sauce.

Nutrition Facts : Calories 385 calories, Fat 22g fat (9g saturated fat), Cholesterol 99mg cholesterol, Sodium 718mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 1g fiber), Protein 27g protein.

MY MOM'S MEAT LOAF WELLINGTON



My Mom's Meat Loaf Wellington image

Ever since the Taste of Home Restaurant opened its door in downtown Greendale, Wisconsin, diners have been asking us to share this recipe, so here it is.-Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 2 meat loaves (5-6 servings each) and about 2-1/2 cups sauce.

Number Of Ingredients 24

3 large eggs
1/2 cup ketchup
2-1/2 teaspoons seasoned salt
2 teaspoons Worcestershire sauce
1/4 teaspoon ground mustard
1/8 teaspoon pepper
3/4 pound lean ground beef (90% lean)
3/4 pound ground veal
3/4 pound ground pork
1/3 cup chopped onion
3/4 cup dry bread crumbs
1 package (17.30 ounces) frozen puff pastry, thawed
MADEIRA SAUCE:
1/4 cup butter, cubed
5 tablespoons all-purpose flour
2 cups condensed beef consomme, undiluted
1 tablespoon tomato paste
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon browning sauce, optional
Dash cloves
1/2 cup Madeira wine or beef broth
2 cups sliced fresh mushrooms
2 tablespoons olive oil

Steps:

  • In a large bowl, beat 2 eggs, ketchup, seasoned salt, Worcestershire sauce, mustard and pepper. Crumble meat over mixture and mix well. Sprinkle with onion and bread crumbs; mix gently. Shape into two loaves, about 9x3 in., On a lightly floured surface, roll out each pastry sheet into an 18x16-in. rectangle. Invert meat loaves and place in center of each pastry; fold short sides of pastry over loaf. Fold long sides over loaf and pastry; seal seams. , Place, seam side down, on a rack in a 15x10x1-in. baking pan. Beat remaining egg; brush over pastry. Bake at 350° for 60-70 minutes or until no pink remains and a thermometer reads 160°. , Meanwhile, for sauce, in a small saucepan, melt butter. Whisk in flour until smooth. Stir in the consomme, tomato paste, thyme, rosemary, browning sauce if desired and cloves. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in wine or broth., In a small skillet, saute mushrooms in oil until tender. Serve the mushrooms and sauce with meat loaf slices.

Nutrition Facts : Calories 481 calories, Fat 26g fat (9g saturated fat), Cholesterol 115mg cholesterol, Sodium 1014mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 4g fiber), Protein 22g protein.

MEATLOAF WELLINGTON



Meatloaf Wellington image

Meatloaf with a crescent roll crust.

Provided by kristingaddis

Categories     Main Dish Recipes     Meatloaf Recipes

Time 1h10m

Yield 4

Number Of Ingredients 13

2 tablespoons butter
1 onion, chopped
1 egg
1 ½ pounds lean ground beef
½ cup bread crumbs
¼ cup grated Parmesan cheese
1 teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon minced garlic
1 pinch parsley flakes, or to taste
1 (8 ounce) package refrigerated crescent rolls
1 egg
1 tablespoon water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt butter in a large skillet over medium heat. Add onion; cook and stir until softened, about 5 minutes.
  • Beat 1 egg in a large bowl until foamy. Add onion, ground beef, bread crumbs, Parmesan cheese, salt, pepper, and garlic; mix until combined. Mold mixture into a loaf on a baking sheet.
  • Unroll crescent rolls and use to cover meatloaf completely, seaming seals and perforations so that no meat is visible.
  • Whisk remaining egg and water in a small bowl to make egg wash. Brush egg wash over crust.
  • Bake meatloaf in the preheated oven until crust is very dark and an instant-read thermometer inserted into the center reads at least 160 degrees F (70 degrees C), about 45 minutes.

Nutrition Facts : Calories 748.2 calories, Carbohydrate 37.8 g, Cholesterol 228.7 mg, Fat 44 g, Fiber 1.7 g, Protein 46.4 g, SaturatedFat 16.9 g, Sodium 1359.4 mg, Sugar 7.5 g

MEATLOAF WELLINGTON



Meatloaf Wellington image

I got this recipe from Taste Of Home. It is so good and very easy. It is so impressive, you can serve it to company. It is just outstanding. The original recipe called for beef, pork and veal. I just use beef.

Provided by LizP5885

Categories     Meat

Time 1h25m

Yield 2 loaves, 12 serving(s)

Number Of Ingredients 21

3 eggs
1/2 cup ketchup
2 1/2 teaspoons seasoning salt
2 teaspoons Worcestershire sauce
1/4 teaspoon ground mustard
1/8 teaspoon pepper
2 1/4 lbs lean ground beef
1/3 cup chopped onion
3/4 cup dry breadcrumbs
1 (17 1/4 ounce) package frozen puff pastry, thawed
1/4 cup butter or 1/4 cup margarine
5 tablespoons all-purpose flour
2 cups beef consomme
1 tablespoon tomato paste
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon browning sauce (optional)
1 dash clove
1/2 cup madeira wine or 1/2 cup beef broth
2 cups sliced fresh mushrooms
2 tablespoons olive oil

Steps:

  • In a bowl, beat 2 eggs, ketchup, seasoned salt, Worcestershire sauce, mustard and pepper.
  • Crumble beef over and mix well.
  • Sprinkle with onion and bread crumbs; mix gently.
  • Shape into two loaves, about 9-inches x 3-inches.
  • On a lightly floured surface, roll out each pastry sheet into an 18-inch x 16-inch rectangle.
  • Invert meat loaves and place in center of each pastry; fold short sides of pastry over loaf. Fold long sides over loaf and.
  • pastry seal seams.
  • Place, seam side down, on a rack in a 15-inch x 10-inch x 1-inch baking pan.
  • Beat remaining egg; brush over pastry.
  • Bake at 350°F for 60 to 70 minutes.
  • Meanwhile, for sauce, melt butter in a saucepan.
  • Whisk in flour until smooth.
  • Stir in the consomme, tomato paste, thyme, rosemary, browning sauce, if desired and cloves.
  • Bring to a boil; cook and stir for 2 minutes or until thickened.
  • Stir in wine or broth.
  • In a skillet, saute mushrooms in oil until tender.
  • Serve the mushrooms and sauce over meat loaf slices.

Nutrition Facts : Calories 519, Fat 31.9, SaturatedFat 10.6, Cholesterol 118.3, Sodium 597.6, Carbohydrate 30.4, Fiber 1.3, Sugar 3.9, Protein 25.3

MEATLOAF WELLINGTON WITH MADEIRA SAUCE



Meatloaf Wellington With Madeira Sauce image

Tired of meatloaf you say? Then wait until you taste this wonderful creation that a friend made for me a few years ago. I begged for the recipe. I admit, I have not ventured to make this myself because my family doesn't care for meatloaf, but I can certainly vouch for the outstanding taste.

Provided by shimmerchk

Categories     Meat

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 23

3 eggs
1/2 cup ketchup
2 1/2 teaspoons seasoning salt
2 teaspoons Worcestershire sauce
1/2 teaspoon ground mustard
1/8 teaspoon fresh ground pepper
1 lb lean ground beef (must be lean so there will not be too much fat seeping out of pastry)
1/2 lb ground veal
1/2 lb ground pork
1/3 cup onion, chopped finely
3/4 cup dry breadcrumbs
1 (17 1/4 ounce) package puff pastry
1/2 cup butter
5 tablespoons all-purpose flour
2 cups beef consomme
1 tablespoon tomato paste
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon browning sauce (optional)
1 dash ground cloves
1/2 cup madeira wine
2 cups sliced fresh mushrooms
2 tablespoons olive oil or 2 tablespoons vegetable oil

Steps:

  • In a bowl, beat 2 eggs, ketchup, season salt, Worcestershire, mustard and pepper.
  • Crumble meat over mixture and mix well.
  • Sprinkle with onion and bread crumbs; mix gently.
  • Shape into two loaves, about 9 in x 3 inches.
  • On a lightly floured surface, roll out each pastry sheet into an 18in x 16in rectangle.
  • Invert meat loaves and place in center of each pastry; fold short sides of pastry over loaf.
  • Fold long sides over loaf and pastry seal seams.
  • Place, seam side down, on a rack in a large baking pan.
  • Beat remaining egg; brush over pastry.
  • Bake at 350 degrees for 60 to 70 minutes or until a meat thermometer reads 160-170 degrees.
  • Meanwhile, for sauce, melt butter in saucepan.
  • Whisk in flour until smooth.
  • Stir in the consommé, tomato paste, thyme rosemary browning sauce and cloves.
  • Bring to a boil;cook and stir for 2 minutes or until thickened.
  • Stir in wine.
  • In a skillet, sauté mushrooms in oil until tender.
  • Serve the mushrooms and sauce over meatloaf slices.

Nutrition Facts : Calories 553.4, Fat 36.2, SaturatedFat 13.1, Cholesterol 131.1, Sodium 622.9, Carbohydrate 30.5, Fiber 1.3, Sugar 3.9, Protein 24.4

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